The chive butter can be prepared up to three days in advance or frozen.

PREPARATION TIME: 10 MINUTES, PLUS CHILLING COOKING TIME: 15 MINUTES SERVES 4

50g (2oz) butter, softened 2tbsp chopped fresh chives 4 sweetcorn cobettes sunflower oil, for brushing

1  Mix the butter with the chives and season with salt and pepper. Place on a sheet of greaseproof paper, push and mould into a log shape, then roll and chill in the fridge until firm.

2  Brush the sweetcorn with oil and grill for 10 to 15 minutes, turning occasionally. Slice the chive butter and serve on top of the cobettes. Perserving: 180cals, 2gfat, 7g saturated fat, 17g carbohydrate